Gorgonaolz Walnut Ravioli Filling

Makes 2/3 cup filling (enough for about 60 ravioli)

3 ounces Gorgonzola cheese, crumbled (about 1/4 cup)
1 (3 ounce) package cream cheese (about 1/4 cup, packed)
1/3 cup toasted walnuts - finely chopped

Using an electric mixer or wooden spoon, mix together the Gorgonzola and cream cheese until blended. The mixture may be lumpy, but most of the two cheeses should be blended together. Sit in the chopped walnuts. Cover and refrigerate for 30 minutes before using.

Roll and fill the ravioli.

Cook ravioli in boiling water in a very large stockpot about 7 minutes (10 to 12 minutes if frozen).

Drain cooked ravioli and toss the pears and vinaigrette. (recipe to follow)